Isotherms and isosteric heat of sorption of two varieties of Peruvian quinoa

The isosteric heats of sorption of two varieties of quinoa (Chenopodium quinoa Willd.) grain were determined by the static gravimetric method at four temperatures (40, 50, 60 and 70 °C) and in relative humidity environments provided by six saturated salt solutions. Six mathematical equations were us...

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Autores principales: Augusto Pumacahua‐Ramos, José Antonio Gomez Vieira, Javier Telis‐Romero, Harvey Alexander Villa Vélez, Jose Francisco Lopes Filho
Formato: Artículo
Lenguaje:inglés
Publicado: 2016
Materias:
quinoa
isosteric heat of sorption
sorption isotherms
water sorption
grain storage
equilibrium moisture content
water activity
GAB model
temperature effect on sorption
quinoa varieties
Food Drying and Modeling
Agricultural Engineering and Mechanization
Adsorption and Cooling Systems
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Internet

https://doi.org/10.17268/sci.agropecu.2016.04.06
http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/download/1264/1197

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